The cake pictured here is adapted from this one at Cookies and Kate.
I make it all the time, I change it up based on what I have in my house. And, it never fails. The trick is to use some sort of moistening ingredient, whether it's the honey/orange juice glaze added at the end, or zucchini, or, cooked fruit poured over it upon taking it out of the oven.
This cake has cherries added to it, along with some grated zucchini. I added a touch of almond extract and a teaspoon of vanilla and omitted the orange zest and orange juice and honey glaze at the end. I put the cherries on top before placing in the oven and they just sink in and cook ever so nicely.
Adaptable! That's the beauty of almond flour, it can handle the changes, just remember that it can be a bit dry, so use something to add to the moisture level. -FRUIT is my go to. I have made this cake like a tarte tatin and cooked up apples, placed them in the bottom of the spring form, added some sprouted walnuts, and then once cooked I flip it over and the moisture from the apples seeps into everything. It's delicious.
The recipe as laid out below from Cookies and Kate (which she adapted from The Vibrant Food cookbook) is incredibly delicious.
Honey Almond Cake with Raspberries, Orange and Pistachios
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine-grain sea salt
- 4 eggs, beaten*
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
- Sprinkle of powdered sugar (optional)
- ½ cup chopped pistachios, (we use our sprouted ones.)
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries. Pour the mixture into your prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
- Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
- Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.